Thai Beef Salad

• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons brown sugar
• 2 tablespoons Thai fish sauce
• 2 tablespoons chile paste with garlic
• 2 garlic cloves, minced
• 1 (1 1/2-pound) flank steak, trimmed
• Cooking spray
• 1 1/2 cups vertically sliced red onion
• 4 plum tomatoes, each cut into 6 wedges
• 6 cups torn romaine lettuce
• 1 1/4 cups thinly sliced English cucumber
• 2 tablespoons chopped fresh mint

1. Prepare grill or broiler.
2. Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
3. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 3 minutes. Add tomatoes; saute 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.
5. The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half. English cucumbers work well for quick meals because they're virtually seedless.

lime juice, fresh cilantro, brown sugar, fish sauce, chile paste, garlic, flank steak, cooking spray, red onion, tomatoes, torn romaine lettuce, cucumber, fresh mint

Taken from www.myrecipes.com/recipe/thai-beef-salad-2 (may not work)